Parmesan Duchess Potatoes

Rich and creamy inside with buttery, crispy exteriors, these Parmesan Duchess Potatoes are an easy way to elevate mashed potatoes for an impressive side dish.

I have a weak spot for mashed potatoes. They’re so warm and comforting and just seem to accompany almost every winter meal perfectly. When I’m serving a holiday dinner, such as the Beef Tenderloin I shared with you a few days ago, I like to dress up my mashed potatoes a bit.

Parmesan Duchess Potatoes are one of my favorite ways to bring a little extra elegance to my holiday table. Fluffy and creamy inside with a buttery, crispy exterior, these pretty, individually-piped potato puffs are a wonderful (and easy) way to refresh an old favorite for your holiday dinner guests.

Duchess Potatoes are a French dish combining mashed potatoes with egg yolks, butter, and seasonings. Once mixed, the potatoes are piped into individual servings and baked until hot and golden.

For this recipe, I’ve added grated Parmesan cheese for an extra layer of flavor. (I’ve made them in the past with other cheeses, such as Gruyère, and using Dubliner as the topping for my Stout-Braised Short Rib Cottage Pie.)

A pinch of nutmeg is traditional to the recipe, giving the potatoes a tiny hint of warmth that plays especially well with the nutty Parmesan cheese.

Since the potatoes will be piped, it’s important that the mixture be as smooth as possible. This is the perfect recipe to pull out your food mill or potato ricer. (If using a hand masher, just be sure to mash the potato chunks as evenly as possible.)

When mixing, you’ll notice that the potatoes are quite a bit stiffer than most mashed potato recipes. It’s important that the potatoes not be too loose, or they’ll spread too much and lose their shape in the oven.

I’ve had the most success making these Parmesan Duchess Potatoes (and any Duchess Potato recipe, for that matter) with Yukon Gold potatoes. Their natural texture has always created the prettiest ridges and held their shape the best of all potato varieties I’ve tried.

Presented in individual “puffs,” Parmesan Duchess Potatoes make an especially beautiful presentation, without a lot of extra effort from the busy holiday cook. They can even can be prepped and piped a day in advance and stored in the refrigerator until ready to bake.

Using a large star piping tip will create decorative ridges and valleys that will crisp in the oven, providing a nice textural contrast with the rich, buttery centers. If you don’t have a pastry bag and piping tip, worry not! You can also spoon the potatoes onto the baking sheet and create decorative swirls with the tines of a fork.

Any way you present them, Parmesan Duchess Potatoes are sure to be an impressive and elegant addition to any holiday feast!

Did you know I have a weekly newsletter?Subscribe to stay up to date with what’s delicious on Striped Spatula!

Print

Parmesan Duchess Potatoes

Rich and creamy inside with buttery, crispy exteriors, these Parmesan Duchess Potatoes are an easy and impressive side dish.

Instructions

Place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add a pinch of salt, bring to a boil, reduce heat, and simmer until potatoes are soft, about 15 minutes. (You can also cook the potatoes in a pressure cooker according to your manufacturer's directions.) Drain potatoes well in a colander and let stand 5 minutes.

In a large bowl, pass potatoes through a food mill or ricer, or mash well with a masher. Stir in softened butter with a wooden spoon until melted and combined. Add heavy cream, 1/2 cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. Adjust salt and pepper to taste. Add egg yolks, one at a time, stirring until incorporated. Transfer potato mixture to a pastry bag fitted with a large star tip.

Line two baking sheets with parchment and spray with cooking spray. Pipe potatoes onto the sheet in 3-inch circles, about 2-inches in height, leaving about 2-inches between mounds (the potatoes will spread slightly as they bake). Freeze for 15 minutes, until just firm.

Bake until tops are golden and centers are hot, about 20 minutes. Let stand a few minutes before transferring to a platter with a thin spatula. Serve hot.

Recipe Notes

To prep ahead, pipe potatoes onto the lined, greased baking sheets, cover loosely with plastic wrap, and refrigerate up to one day in advance of baking (omit the freezing step). 15 minutes before you're ready to bake, uncover and remove baking sheets from refrigerator and proceed with the recipe as directed, brushing the potatoes with butter and sprinkling with Parmesan.

Have you made this recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

Reader Interactions

Comments

These are quite possibly the most elegant potatoes I have ever laid eyes on. While I’m not much of a potato eater (carbs!!). . .these would be perfect for special occasion meals such as the holidays. I absolutely adore the flavors.

Hi Rebecca, I have made these in the Kitchen Aid before, and they turned out well. I’ve found that some potato varieties can get a little “gluey” in the mixer, which is why I’ve started ricing by default, but I didn’t experience that with these. I was just mindful not to over-beat. Hope you enjoy them!